Chef Franck Desplechin is an author who has spent more than 25 years in the world of culinary and food & beverage operations.
Michael Oshman is founder of the Green Restaurant Association, a nonprofit organization for environmental sustainability in ...
Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and ...
Restaurant operators say the year of pandemic-related shutdowns has changed habits and preferences. And those changing consumer trends are reshaping the industry, from the way restaurants operate, to ...
Since 2010, COJE Management Group has been running successful, high-energy restaurants in downtown Boston and the neighboring Seaport District, with cuisines ranging from French to Cuban to ...
Batbox, the Mexico-based sports technology company, will open its first U.S. flagship, Batbox Dallas, on Wednesday, the company said. The 13,000-square-foot venue in the Village on the Parkway in ...
Until now, Travis Street Hospitality has focused on French dining. That direction began 12 years ago when the group brought Le Bilboquet from New York City to Dallas, and then continued with local ...
Sambo’s began in 1957 as a family dining restaurant in Santa Barbara, named for owner Sam Battistone and at its peak had 1,100 restaurants, all themed after the controversial Little Black Sambo ...
NEW YORK (January 22, 2025) – The James Beard Foundation® announced today its 2025 Restaurant and Chef Award semifinalists for the James Beard Awards® presented by Capital One. The full list of 2025 ...
The owners of Sale Pepe Pizzeria e Cucina on the Hawaiian island of Maui have opened a fast-casual sister concept. Via! by Sale Pepe recently opened at Whalers Village in Kā’anapali, around 3.5 miles ...
Hollywood comedians/actors Cedric the Entertainer (“Barbershop”) and Anthony Anderson (“Blackish”) have teamed up to open a fast-causal barbecue restaurant together in Los Angeles. AC Barbeque, which ...
Within the growing world of restaurant delivery, a new segment is emerging. As more restaurant operators move into virtual brands — menus available for delivery only — the operators of a unique ...
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